In Greek: αρακάς με πατάτες, pronounced ah-rah-KAS meh pah-TAH-tes
I was never a big fan of peas growing up. Yes, one of those typical kids who would hide under my bed if it meant avoiding the dreaded peas on my plate and me being forced to eat them before dinner was up. As an adult, however, peas have truly grown on me. I think this happens as you start to cook more and realize how much you can bring flavors out in certain ingredients or how you can transform an ingredient when you mix it with other ingredients. It is spell bounding.
When I think of peas now, I think of these little slightly sweet and buttery rounds that are full of flavor. And a split pea soup with maybe some ham or bacon, forget about it! So delicious! They have definitely moved up in the world in my eyes and now I love to serve them as a side with meals. This recipe includes peas with dill and potatoes. It is filling as a side with a lean protein offered as the main portion of dinner. Try a lean piece of beef or even a pork chop if you want to have a complete wholesome dinner for the family.
Peas with dill are a fabulous taste combination, and this recipe adds potatoes and a touch of lemon for a light main dish or vegetable side. Fresh peas can be substituted for the frozen, but not canned. This is because canned peas can easily turn to mush and you really want firm and fresh peas for a pop in your mouth.
- 1 bunch/1/4 pound/114g dill (fresh, finely chopped, or 5-6 tablespoons of dried dill weed)
- 3 large onions (green spring, finely chopped)
- 1/2 cup olive oil
- 3 - 3 1/2 pounds potatoes (peeled, cut into chunks)
- 2 pounds peas (frozen)
- 2-3 teaspoons salt (sea, or to taste)
- 2 1/4 cups water
- 5-6 tablespoons lemon juice (juice of 2 lemons)
- 1 tablespoon flour
- Note: Take peas out of the freezer when peeling the potatoes. They will not defrost before adding to the pot.
Sauté dill and onion in oil in a large pot until onion softens slightly. Increase heat to high and stir in peas, potatoes, salt, and water. Bring to full boil, reduce heat, cover, and simmer for 25-30 minutes, until potatoes are fairly soft.
In a small bowl, combine lemon juice and flour and stir until the flour dissolves.
Add 1/2 cup of liquid from the pot, stir to mix well, and pour the lemon mixture into the pot. Stir, cover, and cook 5 minutes more.
Turn off heat and leave the pot on the stove for 15 minutes before serving.
Serve hot or warm.